BJCP Styles - Mouthfeel Flashcards
1A Lite American Lager
Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery.
1B Standard American Lager
Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.
1C Premium American Lager
Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.
1D Munich Helles
Medium body, medium carbonation, smooth maltiness with no trace of astringency.
1E Dortmunder Export
Medium body, medium carbonation
2A German Pilsner (Pils)
Medium-light body, medium to high carbonation
2B Bohemian Pilsener
Medium-bodied (although diacetyl, if present, may make it seem medium full), medium carbonation.
2C Classic American Pilsner (CAP)
Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.
3A Vienna Lager
Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. Moderately crisp finish. May have a bit of alcohol warming.
3B Oktoberfest/Marzen
Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.
4A Dark American Lager
Light to somewhat medium body. Smooth, although a highly-carbonated beer.
4B Munich Dunkel
Medium to medium-full body, providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. May have a light astringency and a slight alcohol warming.
4C Schwarzbier
Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
5A Maibock/Helles Bock
Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present.
5B Traditional Bock
Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.
5C Doppelbock
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.
5D Eisbock
Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.
6A Cream Ale
Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attentuation; higher attentuation levels can lend a “thirst quenching” finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.
6B Blonde Ale
Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.
6C Kolsch
Smooth and crisp. Medium-light body, although a few versions may be medium. Medium to medium-high carbonation. Generally well-attenuated.
6D American Wheat or Rye Beer
Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.
7A Northern German Altbier
Medium-light to medium body. Moderate to moderately high carbonation. Smooth mouthfeel.
7B California Common
Medium-bodied. Medium to medium-high carbonation.
7C Dusseldorf Altbier
Medium-bodied. Smooth. Medium to medium-high carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Dusseldorf.
8A Standard/Ordinary Bitter
Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.
8B Special/Best/Premium Bitter
Medium-light to medium body. Carbonation low, although bottled and canned commercial examples can have moderate carbonation.
8C Extra Special/Strong Bitter (EPA)
Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial examples will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.
9A Scottish Light 60/-
Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.
9B Scottish Heavy 70/-
Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.
9C Scottish Export
Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.
9D Irish Red Ale
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
9E Strong Scotch Ale
Medium-full to full-bodied, with some versions (but not all) having thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.
10A American Pale Ale
Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
10B American Amber Ale
Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.
10C American Brown Ale
Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.
11A Mild
Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.
11B Southern English Brown
Medium body, but the residual sweetness may give a heavier impression. Low to moderately low carbonation. Quite creamy and smooth in texture, particularly for its gravity.
11C Northern English Brown
Medium-light to medium body. Medium to medium-high carbonation.
